Rhubarb-Blueberry Breakfast Sauce

Name: Rhubarb-Blueberry Breakfast Sauce
Yield: Makes 2 cups
Ingredients: 2 cups chopped rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces); 2 cups chopped rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces); 2 cups blueberries, divided; 7 tablespoons sugar; 5 tablespoons water; 1 tablespoon honey; 1 tablespoon cornstarch; 1 tablespoon lemon juice

Preparation info

Makes
2
cups

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

Ingredients

2 cups chopped rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces)
2 cups

Breakfast
Vegetarian
Gluten-free

Method

Combine rhubarb, ½ cup blueberries, sugar, 5 tablespoons water, and honey in a large saucepan over high heat. Bring to a boil, and then simmer 5 minutes. Mash remaining 1½ cups blueberries; add to rhubarb mixture. In a small bowl, whisk together cornstarch and lemon juice. Add cornstarch mixture to saucepan; return to a boil, and simmer 2 minutes. Cool. Spoon mixture into sterilized glass jars